Distiller Notes
Rich, fruity pear aromas permeate along with a touch of vanilla, with floral notes on the nose and palate. Slightly viscous texture with structured tannin and great length.
Proof: 80
Professional Ratings
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Vinous
Calvados made from a majority of pears can have a wild, volatile edge, that I find here in this six-year-old bottling from Lemorton. Although the wild edge is pleasantly kept in balance. This amber-colored spirit has rich fruity and floral aromas that give way to a palate of good freshness and structure, with a note of membrillo on the midpalate and a juicy finish.
Calvados is a department (county) in Normandy in northern France that is famous for its Brandies—also called Calvados—which are created by distilling cider made from locally fermented pears and apples. The Calvados orchards and brewers date back as far as the 8th century; distilling came about in the 16th century. Categorized by both age and geography, Calvados production methods differ among the three sub-appellations: AOC Calvados, AOC Domfontais and AOC Calvados Pays d’Auge (highest quality). Generally, the longer a Calvados ages in barrel, the more it resembles Cognac and other fine Brandies in clarity and depth of flavor, approachability and complexity.